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First day....

post #1 of 16
Thread Starter 

So today was my first official day as KM at the diner.  It was OK.. painful this morning as we had nothing prepped and one of the prep guys called in so I ended up in the basement prepping while the guys took care of the line .... no big deal as I need to know how to do upstairs and down anyways.. breakfast was a clusterf*** as we ran out of homefries and we were chopping wedges in the meantime as we needed breakfast potatoes.... ack!!  Seems that that was normal for a Tuesday but it was not fun so that is going to change somehow.  We had a new guy start today and I think he will work out well... has lots of experience and from what I saw he knows how to work a line so I left him and the other guy for dinner service and I knew they would be OK.  It was also a rainy Tuesday and well no one was out on the street as the weather was crap. 

 

I did my first order from the purveyor with the help of the owner.  I did the list myself and I asked him to go through it with me and he showed me some ways he uses to estimate what we will use.  He likes to keep the order to $1500 or less but he knows that if I have to order in seafood it will be upwards of $2000 and he is fine with that.  Killer Seafood Soup sells like hotcakes and  he has it priced well enough to cover the cost of the seafood...  It will be a few weeks but I will learn what we use and I can adjust what I order to reflect the sales.  I did that at Cora's so it is nothing new to me. 

 

I went through our pars for produce and we didn't need anything but six bunches of green onions, a bag of carrots and a head of celery so I let him know and he said he'd get it at No Frills as for that little it is cheaper for us to get it ourselves. 

 

I have lots to learn and he is good at sharing his standards with me and I am learning that was was OK at Cora's to sell is not OK at the diner and I am fine with that.  It is his place, and is reputation on the line so I need to make sure that things are to his standard when they go out. 

 

 

 

 

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post #2 of 16
Sounds like a place with really good systems. You'll grow there!
post #3 of 16

Leeniek, glad to hear things are going ok at the new place. Its good to hear about what you need to learn and don't, as I am hoping to be facing the same challenges here soon myself. 

 

How's the menu at the new place? 

post #4 of 16

Same leading lady, brand new cast, new season, prime time, I'm ready for the weekly adventure updates.......Best of luck, you know I love ya.........................ChefBillyB

post #5 of 16
Thread Starter 

This is the menu 

 

 

http://www.harbourdiner.com/menu.html

 

Plus we have daily features.  On weekends we always have prime rib and a surf and turf as well as a bunch of breakfast features.  The soup is made fresh daily, and we always have a sandwich feature too.  I have two items on feature for tomorrow... southwestern vegetable soup (started out as vegetable  but I added a bit too much  cajun seasoning so it is now southwestern!) and the sandwich feature is mine too.  It's a chicken breast with red onions, black olives, cheese (either shredded 3 cheese blend or swiss slices depending on if he got me wraps or not) with spicy cranberry sauce and pressed on the panini grill.  I made this for a feature at the cafe and it sold very well every time.  We have leftover ribs from yesterday's feature so a half rack of ribs is on feature for tomorrow as well is healthy (baked) fish and chips. 

 

 

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post #6 of 16

Wow, that menu looks good, and the prices are great! I would totally eat there all the time. You are lucky to come into a place with a great menu. If I get the head chef job where I am applying, at least half of the menu has to go. It hasn't changed in 13 years, and is totally underwhelming and dull.

post #7 of 16

what's a peameal steak?  

interesting menu....pie.....handmade pie.....yum

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post #8 of 16

I had to look that one up too... Looks like what we call Canadian Bacon,......

post #9 of 16

chefbuba,

I also googled it, did you see that Harbour Diner was like the 4-5th listing.?

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post #10 of 16
Thread Starter 

I have always  known it as peameal.. Uhm it looks to me like a cured pork loin with the skin on and it has a cornmeal coating.  I've never eaten it as a steak.. that is WAY too much meat for my liking but I have had it as slices and it is really good. 

 

 

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post #11 of 16
Thread Starter 

Yeah you have to google "the harbour diner"  for it to be the first one...

 

 

 

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post #12 of 16
Thread Starter 

We also have homemade cheesecake and other dessert features.  I want to do Hello Dollies for during the week.. what a nice afternoon pick me up.. a hello dolly bar and  a tea or coffee...

 

 

 

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post #13 of 16
Thread Starter 

I sort of effed up yesterday...  I didn't order produce as I didn't think we needed anything and I didn't see my sous for long so he and I didn't get to talk much and had we talked more he would have said that yes we need a produce order.  He didn't check up on it either so it was his bad too but of course I got yelled at for it.  Not a big deal.. the owner called me in a panic freaking out and I just told him we had it under control.. sous is at the grocery store now getting us what we needed to get things done and he does not have to worry about running all over the place  to get us stuff.  I would never leave us with nothing and it was a misjudgement on my part, never to be made again.  I reminded him that I failed the same mind reading class that he did so we need to make sure we always are on the same page with everything.  I am going to change the produce sheets and come up with par levels so I do not end up with my  pants down again.

 

Guess I should change my experience on here now that I have a sous, huh?  chef.gif

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post #14 of 16

Do Canadians, Call Canadian Bacon, Canadian Bacon.........Looks like ham to me

post #15 of 16

No. No we don't.

 

It's "Back Bacon".

 

The good stuff is loin, the cheaper stuff is boned and rolled pork... not unlike cheap "ham".

When it's covered in cornmeal, it's called "Peameal Bacon".

post #16 of 16
Thread Starter 

MMM... I love back bacon!   Peameal I've never cared much for... it's pork and cornmeal from what I can see...

 

 

 

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